Basic Flaky Pie Pastry from Pie by Ken Haedrich

Basic Flaky Pie Pastry from Pie by Ken Haedrich

  I grew up in Oregon where pies and jams were everyday events. Suzi just returned from Seattle with jars of berry jams: loganberries, marionberries, … Wonders you cannot find back here in the East. I never put jam on my pie as a kid. No need for the pies were sweet...
Parmesan Pastry Crust from Not-So-Humble Pies

Parmesan Pastry Crust from Not-So-Humble Pies

I guess the one thing you can’t do with parmesan is sip it. Beyond that, well, the potential is endlessly wonderful. In the lovely, and very important, Not-So-Humble Pies, Kelly Jaggers gives us a constellation of bravo recipes. My full review is here. Today, I want...
TBT Recipe: That Cherry Tomato Tart, Perfected

TBT Recipe: That Cherry Tomato Tart, Perfected

I post this recipe from time to time as Suzi and I work to refine it. We think it now just about perfect. There is a fabulous  Pierre Roux crust and semi-confit cherry tomatoes. The links to posts for crust and tomatoes are included below. Between that crust and those...

Cornmeal Crust

I first presented this crust way back in July, offering it as the topping for a Cuban meat loaf, that Picadillo Loaf you see in the picture above. It’s fall now and time for heartier and warmer foods. You can use this recipe simply to make a lovely cornbread....
Skillet Pie from Ken Haedrich

Skillet Pie from Ken Haedrich

Ken Haedrich has a fleet of wonderful cookbooks. His latest, Harvest Baker, is clearly the flagship, the best book he has ever written. And that, I assure you, is saying a great deal. This was the first recipe Suzi and I made from the book. We are cast iron fans, love...